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A plate of golden-brown mini chocolate chip muffins with melted chocolate chips, sitting on a rustic wooden table.

Mini Chocolate Chip Muffins

These mini chocolate chip muffins are soft, fluffy, and loaded with rich, melty chocolate chips in every bite. They’re the perfect grab-and-go breakfast, lunchbox treat, or sweet snack for any time of day. This easy recipe comes together in just 25 minutes, using simple pantry staples. Plus, you can customize it with your favorite mix-ins or make it healthier with ingredient swaps. Whether you’re baking for kids or just craving a bite-sized treat, these muffins are sure to be a hit!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Snacks
Cuisine American
Servings 24 mini muffins
Calories 110 kcal

Equipment

  • Use both Cups and Metric where applicable

Ingredients
  

  • 1 ½ cups (190g) all-purpose flour Provides structure to the muffins. For a gluten-free option, use a 1:1 gluten-free flour blend.
  • ½ cup (100g) granulated sugar – Adds sweetness; can be replaced with coconut sugar for a less refined option.
  • 1 teaspoon baking powder – Helps the muffins rise.
  • ½ teaspoon baking soda – Ensures a light, fluffy texture.
  • ¼ teaspoon salt – Enhances flavor.
  • ½ cup (120ml) whole milk – Can substitute with almond milk or oat milk for a dairy-free version.
  • ⅓ cup (80ml) vegetable oil – Keeps the muffins moist; can be swapped with melted butter for a richer flavor.
  • 1 teaspoon vanilla extract – Adds depth of flavor.
  • 1 large egg Binds the ingredients together.
  • 1 cup (90g) mini chocolate chips – Provides the perfect chocolate-to-muffin ratio. Use dark chocolate chips for a less sweet option.

Instructions
 

  • Preheat & Prep:
    Preheat your oven to 350°F (175°C).Line a mini muffin tin with paper liners or grease with non-stick spray.
  • Mix Dry Ingredients:
    In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  • combine Wet Ingredients:
    In a separate bowl, whisk together milk, vegetable oil, vanilla extract, and egg until smooth.
  • Blend & Fold:
    Gradually pour the wet ingredients into the dry ingredients.Stir gently until just combined—avoid overmixing to keep the muffins light and fluffy.Fold in mini chocolate chips, reserving a few for topping.
  • Fill & Bake:
    Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.Sprinkle the reserved chocolate chips on top.Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool & Enjoy:
    Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.Enjoy warm or store for later!

Notes

  • Make-Ahead & Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freezing Tips: Place cooled muffins in a freezer-safe bag and freeze for up to 3 months. Reheat in the microwave for 20 seconds.
  • Healthier Swaps: Use Greek yogurt instead of oil for added protein, or replace half the flour with whole wheat flour for extra fiber.
  • Add-Ins: Try mixing in chopped nuts, shredded coconut, or a sprinkle of cinnamon for a fun twist!
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